Mix the flour, sugars, baking soda, baking pepper, salt, and cinnamon.
Use a box grater to grate the frozen butter into the dry ingredients. After you have grated the butter cut it in with forks, a pastry cutter, or your hands. You are looking for a course sand texture.
Mix in the honey, vanilla, and milk. Once the dough comes together, form two rounds. Wrap them in plastic wrap and place in the fridge for at least 30 minutes. Preheat your oven to 350℉ while the dough chills.
Roll the dough thin (between a 1/4 and 1/8 of an inch, closer to an 1/8). If the dough is too thick, the graham crackers won't crisp up. You will probably have to use flour to prevent the dough from sticking. It will look a little crumbly at first, but as you roll it will come together.
After you have rolled it out use a knife to cut the graham crackers to the size you want them. Then you need dock the graham crackers. I use a lollipop stick, but you can also use a fork.
Bake your graham crackers at 350 for 18-20 minutes. When you take them out of the oven they will still feel soft. Keep them on the tray for about 5 minutes, then move them to a cooling rack to finish cooling. Don't worry as they cool they will harden up.
